I usually adapt my recipes to be healthier than this.(I did adapt for only having 1 egg so you can use 2 eggs and adjust the baking powder to 1 tsp and no water.)
2 cups flour
3 tsp baking powder
a pinch of salt
1 cup butter
2 cups sugar
1 cup sour cream
2 teaspoons of water
1/2 teaspoon vanilla extract
1 1/2 cup brown sugar
1/2 cup almond meal
1/2 cup flour
2 teaspoons ground cinnamon
1 small container of fresh raspberries
1/4-1/2 cup sliced almonds
Preheat oven to 350 degrees. prepare a 9×13 inch baking dish
For the cake batter mix the flour, baking powder, and salt in a bowl.
In a separate bowl, beat the sugar and butter until fluffy. Add egg, sour cream, water and vanilla. Slowly add the bowl of flour in until just blended; spread half the batter into baking dish evenly.
Instruction for crumble:
Combine brown sugar, flour, almond meal, butter(melted), and cinnamon in a bowl until mixture resembles wet clumpy sand.
In the baking dish add raspberries evenly spaced to the first half of the batter, top it with half of the crumble mix.
Spread the remaining half of the batter over the raspberries evenly then add the almond slices to the remainder of the crumble before spreading it evenly across the top of the second layer of batter. Bake for 45-50 minutes or until done.
a wonderful experiment these are not strongly pumpkin but a hint of the pumpkin is there, using almond meal tends to leave breads a little flat so I added the gluten, you could also use bread flour.
Pumpkin Almond Cinnamon Rolls with Raisins
2 tablespoons butter
1⁄3 cup milk
1⁄2 cup mashed cooked pumpkin
2 tablespoons sugar
1⁄2 teaspoon salt
1(1/4 ounce) package dry yeast
2 cup unbleached all-purpose flour
1 tablespoon gluten
2 tablespoons almond meal
1⁄3 cup brown sugar, packed
3 tablespoons almond meal
1 1⁄2 teaspoons ground cinnamon
1⁄2 cup raisin
2 tablespoons melted butter
In Microwave,heat milk and butter together in 20 second bursts until butter is nearly melted (120-130 degrees). In a mixing bowl add pumpkin, sugar and salt. Add milk mixture, egg and yeast. Beat until well combined.
In separate mixing bowl, combine flour and almond meal. Add half of flour mixture to the pumpkin and mix for 3-5 minutes. Add remaining flour and mix thoroughly (dough will be very soft). Turn into lightly oiled bowl, then oil the surface of the dough lightly.
Cover and let rise in warm place until doubled, about 1 hour. Punch dough down. Turn onto floured surface. Knead until you form a smooth dough that is easy to handle. On lightly floured surface, roll dough into 12×10 inch rectangle.
In small bowl, combine brown sugar, almond meal and cinnamon. Brush surface of dough with melted butter and sprinkle with brown sugar mixture. Beginning with long side of dough, roll up jellyroll style. Pinch seam to seal. With sharp knife, cut roll into 12 1- inch slices. Place rolls in an oiled 9 x 12 inch baking pan. Cover and let rise until nearly doubled(30-45 minutes).
Bake rolls at 350 degrees for about 20 minutes or until golden. Drizzle? with cream cheese frosting. Makes 12 rolls.
Basic Cream Cheese Frosting
2 ounces cream cheese, softened
7 tablespoons butter, softened
1/2 teaspoon vanilla extract
2 tablespoons milk
1 1/2 cups confectioners’ sugar
1/4 teaspoon salt
1/4 teaspoon pumpkin pie spice(optional)
Mix softened butter and cream cheese until creamy. Add milk and Vanilla, incorporate well. While mixing add the confectioners sugar, salt and pumpkin pie spice in batches and continue to mix until smooth.